I am not into horse racing, but I thought I’d ride on all the media interest in Australia’s Black Caviar and have a little gallop through horsey food.

Caviar is the salted eggs of a variety of sturgeon fish. One of the most expensive is Sevruga–a dark grey to black caviar.

Black Caviar seems to be an appropriate name for a sleek, black expensive winner, although caviar is not to everyone’s tastes. In 1925 when two Russian brothers tried to introduce caviar to the world at the Grand Exhibition in Paris, they had to provide spittoons to cope with the public’s reactions.
So from the name of this winner to the thought of eating horse…

I never have to my knowledge, and in many countries this thought is repulsive. But some people do. On a recent visit to Paris, we saw horse meat on sale at the market–”cheval”. Apparently during the Napoleonic wars, army horses had to be butchered and eaten for soldiers survival and an appreciation of horse flesh grew from that. Did you know that the eating of horse flesh is called hippophagy? There you go–learn something new every day.

On a different track–Two horsey nibbles:

Angels on horseback recipe:

Wrap some rindless bacon around individual shucked oysters. Grill until bacon is cooked. Serve as is or on buttered toast.

Devils on Horseback:

Wrap some rindless bacon around individual pitted prunes. Grill until bacon is cooked. Serve as is or on buttered toast.

And a little sweetener at the finish–my family love munching on the brown sugar cubes found in many cafes. We call them horsey treats.